Sweet Potato and Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft tortillas filled with steamed sweet potato and black bean mixture, cheese, and topped with enchilada sauce. Healthy, vegetarian, and freezer-friendly with complex spices and smoky paprika.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 large sweet potato (peeled and diced)
- large onion (diced)
- red bell pepper (diced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 cup fresh cilantro (chopped)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 15 oz. canned black beans (drained and rinsed (1.5 cups))
- 8 oz. shredded Monterey jack cheese ((about 2 cups))
- 10 flour tortillas
- 2 cups enchilada sauce
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 816mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 213mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.